If the egg whites to be whipped are not at room temperature, set them in a pan placed in hot tap water and stir them until they are tepid. Coconut is very nice as a variation for this cake. Add 2/3 to 1 cup lightly packed sweetened flaked coconut, lightly chopped, to the batter before folding in the egg whites.
- granulated sugar
- cake flour
- baking soda
- table salt
- water
- vegetable oil
- vanilla extract
- cream of tartar
Refer to the illustrations below when layering the batter and streusel in the pan. A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts—one for the inner swirls, one for the topping.
- Streusel
- ground cinnamon
- Cake
- large eggs
- sour cream
- vanilla extract
- baking powder
- baking soda
- table salt
Natural cocoa powder will work in this recipe, but we found that Dutch-processed yields the best chocolate flavor. Espresso powder provides complexity, but instant coffee can be substituted in a pinch. The dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to three days or in the freezer for up to two weeks. Defrost frozen dough in the refrigerator overnight, then let stand at room temperature until firm yet malleable, about 30 minutes. The cookies are refined enough to serve plain, but a dusting of sifted confectioners’ sugar or chocolate glaze is a nice touch. Baked cookies can be stored in an airtight container at room temperature for up to three days but should be dusted with sugar or glazed the day they are served.
- sliced almonds
- ground cinnamon
- cayenne pepper
- espresso powder
- table salt
- large egg yolks
- vanilla extract
- Optional Bittersweet Chocolate Glaze
- bittersweet chocolate
- unsalted butter
- corn syrup
- vanilla extract
In German, strudel means “whirlpool” – it is a light, crispy pastry made up of layers of filo dough. In our translation, cranberries add a bit of tang, but raisins work equally well.
Level of Difficulty: Moderate
POINTS® Value: 2
- sugar
- ground cinnamon
- dried cranberries
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
- all-purpose flour
- sugar
- natural cocoa powder
- baking soda
- table salt
- vegetable oil
- distilled white vinegar
- vanilla extract
- water
- Confectioners' sugar
You can melt chocolate in a double boiler or in a microwave. If using a double boiler, be sure the water in the bottom pan does not touch the base of the top pan and that it never boils. Any moisture, including steam, that comes in contact with the chocolate could cause it to seize into a lumpy mass. (To save seized chocolate, whisk in vegetable oil or solid vegetable shortening, 1 tsp. at a time, until smooth.) If microwaving the chocolate, check it every 30 seconds to avoid scorching. When the chocolate is shiny and soft, remove it and stir until smooth.
- Tbs. light corn syrup
- raspberry jam
- raspberries
The origin of the madeleine, the shell-shaped sponge cake eaten as a cookie, is disputed, although most food scholars believe it originated in the Lorraine city of Commercy. It traveled first to the court of Louis XV at Versailles and then on to Paris, gaining converts at each stop. Today, the pâtissiers of Commercy are still considered Frances premier makers of madeleines, and boxes of madeleines de Commercy are sold throughout the country. You will need a madeleine pan, made of tinned steel and with a dozen molds, to bake these little cakes.
- eggs
- granulated sugar
- salt
- vanilla extract
- almond extract
- grated lemon zest
- and cooled
- sugar
- Tbs. finely grated lemon zest
- Sweetened whipped cream for piping
Filled with fresh ricotta cheese and topped with a variety of berries, these crepes are perfect for a weekend brunch.
- milk
- egg
- Tbs. all-purpose flour
- salt
- canola oil
- orange zest or 1 tsp. lemon zest
- blueberries
- raspberries
- fresh lemon juice
- whole-milk ricotta cheese
- unsalted butter
- Confectioners' sugar for dusting
- sugar
- vegetable oil
- baking powder
- vanilla
- salt
- eggs
- all-purpose flour
- Additional sugar